Almond Butter Crunch Candy Bars

Hi everyone! I wanted to share my recipe for Almond-Butter Crunch Candy Bars that I created for the Attune Foods Recipe Contest!

This one is in the Vegan category, but it is also gluten-free, soy free and cane-sugar free, too!

Check out my recipe, and don’t forget to submit some of your own goodies to the recipe contest!

Almond Butter Crunch Candy Bars
Serves 4
Vegan, Gluten-Free, No-Bake
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Prep Time
15 min
Prep Time
15 min
  1. 1/4 cup creamy almond butter
  2. 2 Tablespoons agave nectar
  3. 1 teaspoon vanilla extract
  4. 1/3 cup almonds, oven roasted
  5. 2/3 cup Erewhon Crispy Brown Rice Cereal, crushed
  6. 1/3 cup dark chocolate chips
  7. 1 teaspoon coconut oil
  1. In a medium bowl, stir together the almond butter, agave, and vanilla. Mix well.
  2. Place almonds in a spice or coffee grinder with flat blades and grind almonds until course. Mix the ground almonds into the almond butter mixture.
  3. Place Erewhon Crispy Brown Rice Cereal in a ziploc bag and crush thoroughly. Add the crushed cereal to the almond butter mixture and mix together. A stiff dough should form.
  4. Shape the almond-butter dough into small candy bars about 1-1/2" x 1/2" in size. Set aside.
  5. Heat the chocolate chips in a small bowl 30 seconds at a time in the microwave until melted. Stir the coconut oil into the chocolate to help thin out the chocolate a bit for easier dipping and drizzling. Dip the bottom of each candy bar in the chocolate and place on a waxed paper-lined cookie sheet.
  6. Drizzle the remaining chocolate over the tops of the candy bars. Refrigerate until the chocolate is firm. Enjoy! Store in the fridge.
The Fit Cookie



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